Every summer during my childhood, my sisters and I would wait impatiently for the appearance of certain foods that weren’t available the rest of the year: cherries (still a love affair there); watermelon (nobody could cut it like my Dad–one sharp thwack! on top, and the thing practically fell open in slices); corn on the cob (worth getting corn skin stuck in your teeth); or peaches. Perfect, downy, never-fail-to-squirt-juice-all-over-your-mouth-and-chin peaches. I adored the soft, slightly gelatinous texture, the not-too-sweet tartness of a perfectly ripe peach, the astonishing color of the fleshy insides. Peaches were a treat, and one well worth waiting for.
When I finally moved into my first apartment on my own, one of the first things I bought when summer arrived was a bag of peaches. Of course, the local supermarket in Windsor couldn’t compare to the farmer’s market back in Montreal; as a result, I wasn’t prepared for the trauma of biting into a powdery, insipid and colorless peach with insides like a raw potato. The peaches from conventional grocery stores turned me off that stone fruit for decades.
Well, if I’m honest, it wasn’t just the poor quality store-bought produce; my classmate, RB, played a role in my peach aversion as well. You see, RB is the one who first introduced me to Vladimir Nabokov’s Lolita. RB was fascinated by the man’s linguistic dexterity (he grew up in a multi-lingual household and spoke several languages) and his ability to play with language much the way toddlers play with Lego. In fact, RB spent an inordinate amount of time relating to me, in minute detail, how Nabokov described Lolita’s posterior, plump and soft and rounded with a dimple down the middle like a . . . peach. From then on, I couldn’t help but associate peaches with rear ends (not the most appetizing image, as you can imagine).
Luckily, my attitude changed once again after the HH and I discovered organic delivery boxes (CSAs) and began receiving a bounty of fresh, organic produce every week. In summertime, the box contained peaches. After seeing the HH slurp his way through more than one firm, juicy globe, I had to give them another try. Lucky for me, organic never disappoints!
Although I still don’t cook with peaches all that often, I’ve regained that childhood love of them. I’d been playing with this tart recipe for a while when I read about the Gastropost “mission” to create a recipe with peaches, and things just fell into place. My idea was to create something rustic, easy to prepare, and utterly delicious. The oatmeal base contributes a breakfast vibe (and that’s how I’ve enjoyed this several times–especially now that dessert-for-breakfast is actually sanctioned by weight loss researchers!), but topped with the silky mascarpone and glazed peaches, the tart would be equally comfortable on a dessert table.
[The oatcake crust base baked on its own, then later topped with Gena’s Strawberry Vanilla Pudding and served chilled.]
You could also bake the base on its own and then top with your choice of chilled topping (or just a pile of unadorned sliced peaches, without the mascarpone). I made a batch of Gena’s Strawberry Vanilla Pudding (upped the strawberries just a bit) and spread it over the base for another amazing treat.
Like the peaches of my childhood, this one is worth waiting for.
Rustic Glazed Peach and Mascarpone Tart with Oatcake Crust
This tart looks fancy enough for company, but the ease of preparation means you can whip it up for you and the family any day. It’s a perfect dish for a summer brunch as well–and a great way to use leftover steelcut oats from yesterday’s breakfast.
For the Mascarpone
1 can (400 ml or 12 ounces) full-fat coconut milk
3/4 cup (120 g) raw cashews
1-1/2 Tbsp (22.5 ml) fresh lemon juice
1 Tbsp (15 ml) lucuma powder (optional, but very nice)
50-60 drops (about 3/4 tsp or 7.5 ml) plain or vanilla liquid stevia (I use NuNaturals), to your taste
1/4 cup (60 ml) coconut sugar, xylitol or more stevia (for a whiter mascarpone, use the xylitol or stevia option)
pinch fine sea salt
For the Oatcake Crust:
2/3 cup (160 ml) pre-cooked, chilled steel-cut oats (regular rolled oats are not suitable here–be sure to check for Certified gluten-free if applicable)
2 Tbsp (30 ml) coconut sugar or Golden Lakanto
40-50 drops plain or vanilla liquid stevia (I use NuNaturals)
2/3 cup (160 ml) unsweetened plain or vanilla soy or almond milk
1 tsp (5 ml) apple cider vinegar
3 Tbsp (45 ml) nut oil (such as walnut or almond) or melted coconut oil, preferably organic*
1 tsp (5 ml) pure vanilla extract
1-1/2 cups (360 ml) Ricki’s all-purpose gluten-free flour
3/4 tsp (3.5 ml) xanthan gum
2-1/2 tsp (12. 5 ml) baking powder
1/2 tsp (2.5 ml) baking soda
3/4 tsp (3.5 ml) fine sea salt
2 tsp (10 ml) cinnamon
For the Peach Topping:
2 medium fresh peaches, pitted and sliced thickly
1/4 cup (60 ml) coconut sugar or Golden Lakanto
Prepare the Mascarpone: Place all ingredients in a high-powered blender (such as a VitaMix) and blend until perfectly smooth, scraping down sides if necessary. Set aside.
Prepare the crust: Preheat oven to 375 F (190 C). Line the bottom of an 8-1/2 inch (21.5 cm) springform pan with parchment, or spray with nonstick spray and set aside. (Note: you can use a 9-inch (22 cm) pan for this tart, but be aware that it won’t need to bake as long, and the “cheese” layer will be thinner and less luxurious as a result).
In a medium bowl, whisk together the oatmeal, 2 Tbsp (30 ml) coconut sugar, stevia, soy milk, vinegar, oil and vanilla to begin dissolving the coconut sugar. Set aside.
In a large bowl, sift together the flour, xanthan gum, baking powder, baking soda, salt and cinnamon. Stir once or twice to distribute the ingredients evenly.
Pour the wet mixture over the dry and stir to combine; do not overmix. The batter will be very thick and almost like a cookie dough. Spread the mixture in the bottom of the pan. Pour the mascarpone over the batter and smooth the top.
Bake in preheated oven for 40-45 minutes, until the edges are beginning to brown and the top appears firm. Remove from oven and turn on the broiler (if your oven has to broiler, increase temperature to 500 F (260 C). Ttop with peach slices; sprinkle with the final 1/4 cup (60 ml) coconut sugar; broil for an additional five minutes, until the peaches begin to brown and the sugar begins to caramelize. Remove from oven and cool completely, then refrigerate for at least 6 hours or overnight before serving. Serve chilled. Makes 8 servings. May be frozen; defrost, covered, overnight in the refrigerator.
*NOTE: You could theoretically use any vegetable oil you like for the crust, such as sunflower or even olive oil; I had some macadamia oil, so used that.
Suitable for: ACD Stage 2 and beyond with Lakanto/xylitol options; sugar-free, gluten-free, dairy-free, egg free, vegan.
Disclosure: Links in this post may be affiliate links. If you choose to purchase using those links, at no cost to you, I will receive a small percentage of the sale.
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Ah! This is the one I was awaiting from the Gastropost-post! Such a beaut, Ricki! A genius you are!
Aw, you’re too sweet! Hope you enjoy it! 🙂
Heather J says
This looks so beautiful!
Thanks, Heather! It’s actually really easy to make, and yummy. 🙂
This looks so fantastic! I love the mascarpone recipe and can see that coming in handy quite often over here! The whole cake in the first pic is so gorgeous- I’m drooling! 🙂
Thanks, Kristy! I should note that the first posted version mistakenly omitted the stevia in the mascarpone–please be sure to add it if you make the tart!!
totally know what i am using my peaches for this weekend..muahaha
however, is it okay to substitute the gluten free flour with WW pastry or WW/Wht “regular” all purpose?
Natalie, you should definitely be able to sub regular AP flour for the GF. I find that in some instances, the regular AP is a bit heavier, so you probably want to measure out the 1-1/2 cups flour as described, then remove about 2 Tbsp (30 ml) from the total if you use regular wheat-based flour. Let me know how it works out! 🙂
Caralyn @ glutenfreehappytummy.wordpress.com says
RICKI!! that is GORGEOUS!! it seriously could go on the cover of gourmet magazine!
Aw, Caralyn, you are too sweet! Thanks so much. Now we just need to revive Gourmet!! 😉
This looks lovely!
Where do you get your NuNaturals stevia? Do you order it online, or buy it when you are in the U.S.?
Erica, you can order it via iHerb, but I find it easier to just buy when over there–say at Whole Foods. Actually, I was told by my local Whole Foods in Toronto that they’d be willing to ordhttps://www.rickiheller.com/wp-admin/edit-comments.php#comments-former in any US product I wanted if the store didn’t have it! Why not try that first? 🙂
Thanks Ricki! I’ve avoided buying online because I don’t want to pay crazy duty/delivery fees, so I picked some up last time I was in the U.S., but couldn’t find the vanilla. I’ll talk to the folks at Whole Foods!
Let me know what they say–I haven’t had to ask since I still have so much left from my giveaway last time! 🙂
Lauren @ Empowered Sustenance says
I love how thick the crust is! The filling looks so thick and creamy, too. And I couldn’t agree more with Caralyn–these pictures are phenomenal!
The crust is really like having a biscuit or a muffin under your cheese and peaches! That’s why I ate this for breakfast a few times. . .very breakfasty. 😉 And thanks so much re: the photos!
What a funny story, and what a gorgeous picture!
Thanks, Cheryl! Not so funny at the time. . .I was a bit horrified! LOL!
Wow Ricki, this is beautiful! I would almost be afraid to eat it, it’s so pretty. Then again, I’d probably get over that real quick because it looks so delicious- it would be a crime to not eat it! I’m definitely bookmarking this!
Gabby, it is very easy to make and yes, you will want to eat it!! 😉
Thanks for sharing this at Healthy Vegan Fridays Ricki 🙂
My pleasure! Good luck with the event! 😀
Oh my Ricki, I want to make this right NOW! It’s right up my alley 🙂 I’ll save it for a special treat!
I think I’d even make it for just me and the HH, to be honest–it’s almost like a breakfast muffin with cream cheese and jam. . . almost. 😉
Hallie @ Daily Bites says
Beautiful!! I love your take on dairy-free mascarpone.
Thanks, Hallie! I was so thrilled to find a recipe! 🙂
Oooh this looks delish Ricki! Perfect for summer – dinner party written all over it!
I know it looks that way (and it would be great for one), but I actually just made one for me and the HH to eat as a regular thing–it’s that easy to make!
Thank you so much for the recipe, Ricki! Right on time for my weekend baking! It looks divine!
Viele Gruesse aus Deutschland 🙂
Thank you! Hope you enjoy it! 🙂
Johanna GGG says
I’ve loved peaches consistently – though some earwigs put me off nectarines for years – glad you are back on the peach wagon – they are glorious when in season – though sometimes I love a crunchy unripe one too! Your tart also looks glorious – so full of colours and textures. And I was just bemoaning how little I like marscapone on the weekend but I think your version would be far far preferable to me
Johanna, it’s the most silky, light, rich “cheese” I’ve ever tasted. Yes, I bet you would love it!
I loved the Lolita story…I can totally relate. I had a friend who would often gross us out with intimate details of his ‘adventures’, and he never got the hint that we were grossed out. Ugh!
I love your presentation…..that can belong to a magazine. Beautiful!
Thanks so much, Minnie! Yes, I think RB didn’t quite realize that her exaggerated praise of Nabokov was actually turning me right off of the book (and peaches)! 😉
How do you have so many stories? My life is so boring in comparison – or maybe just unmemorable, lol.
You know how I love cashew creme, but an oatcake crust – yum!
Thanks, Alisa! I think with our mutual love of breakfasty foods, you’d adore this, too! And re: the stories, well, have you noticed that most of them took place in the past? These days, not much going on except dog walking and sitting at the computer–ha ha! 😉
I bought some steel-cut oats recently (seems I’m tolerating oats a bit more now lately…?) and was wondering whether I could bake something using precooked ones! You are obviously ahead of me slightly, but on the same wavelength. As for peaches, well, I’m sure you’re already aware of my peach love. They are one of my favorite summer fruits as well. This looks divine.
Thanks, Alta! I (now) love peaches, too. And sometimes I just use the crust batter, scoop with an ice-cream scoop onto a cookie sheet, and bake “biscuits”! 🙂
Gretchen @gfedge says
Yeah! Another dessert-for-breakfast! You know how to be healthy and still have fun 🙂
Thanks, Gretchen! And while I didn’t at all feel guilty eating it for breakfast, it *is* the kind of thing one doesn’t want to have too many days in a row. 😉
Megan @ Allergy Free Alaska says
I will never ever view a peach the same again (peach = booty). LOL!
Thank you so much, Ricki, for sharing your recipe at the first ever Whole Food Fridays! I appreciate your support… and would love a slice of your tart!
Ha ha! And my pleasure–good luck with the event! 🙂
Kim (Cook It Allergy Free) says
I am in love with this! It looks unbelievable. And these photos are just gorgeous.
I have to agree with Alisa, how on earth do you have so many fun stories in your life??
I LOVE it!!
Thanks, Kim! Glad you like the look of it. 🙂 Re: the story, well, it was only about 5 minutes of my life, but I guess it just stuck with me! If you all all the 5-minute events together, that’s a lot of stories!! 😉
Just wanted to let you know I’m featuring this recipe on Healthy Vegan Fridays this week! Thanks for submitting it
Oh, Yay!! Thanks so much Gabby! 😀 And congrats on a great new event!
This is gorgeous 🙂 I can’t wait to make it.
I have a question about the oats…Could I sub quinoa flakes or cream of buckwheat? (I cannot have oats)
Thanks so much for all you do here on this blog 🙂 Love it!
Thanks so much! If you were going to substitute anything, I’d suggest another cookied whole grain (I’m using steel cut oats here, not flakes, so there are nubby bits of oat–very much liked cooked rice or quinoa). My first choice would be cooked millet. If you don’t like millet, I’d go with quinoa. What you want is a mild flavor with a thick, porridge-like texture. 🙂